English Pale Ale - Standard/Ordinary Bitter (BJCP 2008) - Beer Recipes | Brewer's Friend
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English Pale Ale - Standard/Ordinary Bitter (BJCP 2008)




Top 10 Standard/Ordinary Bitter (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Elderflower Ale
21 L 5.82% 53.59 1.056 1.012
All Grain 6423
Smithy Pale Ale
5.5 gal 3.6% 29.79 1.040 1.012
BIAB 4240
Mastodon Special Bitter Apple Ale
5 gal 3.15% 36.01 1.035 1.011
BIAB 3950
באלאנס- balance
40 L 3.39% 25.63 1.036 1.010
All Grain 3833
GSA
700 L 4% 18.07 1.041 1.010
All Grain 3230
Bang O' Rang
5.5 gal 3.5% 29.86 1.036 1.009
BIAB 3219
Orange Bitter
20 L 3.73% 33.16 1.043 1.014
All Grain 3218
2015 - 6/8 - 1950 Whitbread Best Ale - British Mild Ale
6 gal 4.55% 26.92 1.048 1.013
All Grain 3058
English Pale Ale
20 L 5.13% 34.69 1.053 1.013
All Grain 2944
melbourne better
60 L 3.98% 24.82 1.051 1.020
All Grain 2781

Newest Standard/Ordinary Bitter (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
English Pale Ale
5.5 gal 3.77% 23.93 1.040 1.012
All Grain 28
Awesome Recipe
42 L 4.01% 18.31 1.037 1.006
All Grain 15
Bitter 2
19 L 4.13% 38.48 1.044 1.012
All Grain 26
Awesome Recipe
4700 L 3.97% 26.53 1.038 1.008
All Grain 22
English IPA
20 L 5.63% 19.96 1.055 1.012
All Grain 167
extract
15.1 L 8.11% 22.74 1.073 1.011
extract 23
English Ale ll
32 gal 5.51% 34.56 1.061 1.019
All Grain 36
heisei ribaibal
300 L 5.53% 14.75 1.055 1.013
All Grain 32
Stones v.1
12 L 4.2% 35.95 1.046 1.014
BIAB 39
English pale ale
4 gal 5.09% 15.41 1.052 1.013
All Grain 48

Fermentables Used In Standard/Ordinary Bitter (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
United Kingdom - Maris Otter Pale 397 United Kingdom Grain base malt 3.75°L
38 78% 4% - 100%
US - Pale 2-Row 92 US Grain base malt 1.8°L
37 71% 13% - 100%
Flaked Oats 84 Adjunct raw 2.2°L
33 9% 0% - 96%
United Kingdom - Pale 2-Row 73 United Kingdom Grain base malt 2.5°L
38 80% 12% - 100%
United Kingdom - Golden Promise 70 United Kingdom Grain base malt 3°L
37 74% 6% - 100%
Caramel / Crystal 60L 64 Grain crystal malt 60°L
34 7% 1% - 17%
German - Pale Ale 62 German Grain base malt 2.3°L
39 74% 6% - 100%
Torrified Wheat 59 Adjunct raw 2°L
36 9% 1% - 100%
American - Pale Ale 53 American Grain base malt 3.5°L
37 76% 9% - 100%
German - Carapils 52 German Grain crystal malt 1.3°L
35 7% 1% - 26%

Hops Used In Standard/Ordinary Bitter (BJCP 2008) Recipes (View More)

Name Recipes Average AA Avg. Usage Usage Range
East Kent Goldings 307 5 32% 1% - 100%
Fuggles 256 4.5 31% 3% - 100%
Cascade 193 7 32% 4% - 100%
Citra 110 11 26% 2% - 100%
Challenger 98 8.5 32% 2% - 100%
Styrian Goldings 81 5.5 32% 7% - 100%
Amarillo 74 8.6 26% 2% - 100%
Magnum 68 15 32% 2% - 100%
Centennial 59 10 26% 2% - 100%
Chinook 56 13 25% 1% - 100%

Steeping Grains Used In Standard/Ordinary Bitter (BJCP 2008) Recipes (View More)

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Belgian - Biscuit 11 Belgian Grain roasted malt 23°L
35 46% 20% - 71%
American - Carapils (Dextrine Malt) 7 American Grain crystal malt 1.8°L
33 42% 18% - 100%
American - Caramel / Crystal 40L 6 American Grain crystal malt 40°L
34 66% 20% - 100%
United Kingdom - Maris Otter Pale 6 United Kingdom Grain base malt 3.75°L
38 53% 33% - 99%
Caramel / Crystal 60L 5 Grain crystal malt 60°L
34 64% 18% - 100%
American - Caramel / Crystal 120L 5 American Grain crystal malt 120°L
33 63% 33% - 100%
American - Caramel / Crystal 10L 4 American Grain crystal malt 10°L
35 70% 25% - 100%
American - Caramel / Crystal 20L 4 American Grain crystal malt 20°L
35 88% 50% - 100%
United Kingdom - Crystal 50L 4 United Kingdom Grain crystal malt 50°L
34 69% 50% - 89%
United Kingdom - Extra Dark Crystal 160L 3 United Kingdom Grain crystal malt 160°L
33 50% 50% - 50%

Yeasts Used In Standard/Ordinary Bitter (BJCP 2008) Recipes (View More)

Name Recipes Laboratory Type Alcohol Tolerance Flocculation Attenuation Min. Temp Max. Temp
Fermentis - Safale - English Ale Yeast S-04 309 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
Fermentis - Safale - American Ale Yeast US-05 178 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Danstar - Nottingham Ale Yeast 55 Danstar Ale Med-High High 77% 57°F 70°F
White Labs - English Ale Yeast WLP002 39 White Labs Ale Medium Very High 66.5% 65°F 68°F
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST 28 Lallemand Ales Medium High 80% 50°F 72°F
Wyeast - West Yorkshire 1469 25 Wyeast Ale 0.09 High 69% 64°F 72°F
Wyeast - London Ale III 1318 24 Wyeast Ale 0.1 High 73% 64°F 74°F
Wyeast - London ESB Ale 1968 22 Wyeast Ale 0.1 Very High 69% 64°F 72°F
White Labs - London Ale Yeast WLP013 20 White Labs Ale Medium Medium 71% 66°F 71°F
Wyeast - American Ale 1056 19 Wyeast Ale 0.1 Med-Low 75% 60°F 72°F

Other Ingredients Used In Standard/Ordinary Bitter (BJCP 2008) Recipes (View More)

Name Recipes Type Use Avg. Usage Usage Range
Gypsum 94 Water Agt Mash 25% 0% - 100%
Irish Moss 77 Fining Boil 78% 0% - 100%
Whirlfloc 67 Fining Boil 64% 0% - 100%
Calcium Chloride (dihydrate) 44 Water Agt Mash 19% 0% - 100%
Epsom Salt 42 Water Agt Mash 11% 0% - 67%
Lactic acid 34 Water Agt Mash 64% 0% - 100%
Baking Soda 17 Water Agt Mash 3% 0% - 29%
Calcium Chloride (anhydrous) 17 Water Agt Mash 17% 0% - 100%
Yeast Nutrient 12 Other Mash 35% 0% - 100%
CRS/AMS (6.3% HCl, 8.6% H2SO4) 12 Water Agt Mash 84% 45% - 100%

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